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Tuesday, June 25, 2013

Cream Cheese Frosting

Yield: Enough to frost triple-layer 8"round cake or 36 cupcakes with average sz swirl


  • 3 oz (3/4 stick) butter, salted, softened
  • 8 oz brick of cream cheese, cold
  • 5-6 c. powdered sugar (1½ lbs.)
  • 1 t. vanilla extract, clear

  1. Cream butter and cream cheese in a stand mixer (at least 4 minutes).
  2. Add about 2 c. powdered sugar until smooth.
  3. Add vanilla, mix well.
  4. Add remaining powdered sugar to desired consistency. Mix on med high until smooth and puffy (approx 6 minutes).
  5. Add milk to desired consistency and taste.
  6. If adding that now.

Hot tip: Margarine is not a very good substitute. Lard is a doable substitute for half the butter - the flavor is different and careful if adding coloring.

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